Lemon Mousse, two ways

[taxlady]

Lemon Mousse

With Eggs and Whipping Cream:

3 eggs, separated
100 g sugar
1.5 lemons: the juice and the finely grated peel
2 dl whipping cream
5 sheets gelatin = approximately 8.5 grams = approximately 5 tsps

Beat the egg yolks and sugar until very light in colour.
Soften the gelatin and melt it. Stir in the lemon juice and grated peel.
Stir the gelatin-juice mixture into the egg yolk-sugar mixture.
Fold in the whipped cream.
Gently fold in the beaten egg whites.

Chill until set.

With Whipping Cream, but no Eggs

1/2 litre whipping cream
175 g sugar
~1 dl lemon juice = approximately 6-7 tlbsps = approximately 2 lemons
10 sheets gelatin = approximately 17 g = approximately 3.5 Tblsps

Whip the cream, but not too stiff.
Fold in the sugar.
Soften the gelatin and melt it. Stir in the lemon juice.
Fold the gelatin-juice mixture into the whipped cream and chill.

Notes
Instructions for pasteurizing egg whites and egg yolks: Questions and Answers - Raw Eggs, Uncooked Eggs, Pasturization

It can be hard to find the instructions for the egg whites. They are above the header "Raw Egg Yolks:"

100 grams of sugar = approximately 1/2 cup of sugar
175 grams of sugar = approximately 14 Tblsps of sugar
1 dl = 3.38140227 US fluid ounces = ~6.76 Tblsps
2 dl = ~6.76 US fluid ounces
1/2 litre of whipping cream is close enough to 1/2 a quart that it won't matter in this recipe.

[BronnieBakes]

Yum... That looks amazing!! Thanks for sharing

[NoraC]

Made the egg free one it tonight. It was pronounced amazing. I layered it with maple blueberry sauce below and above. It was just the taste and weight I was looking for. Thanks, Taxlady!

[taxlady]

Originally Posted by NoraC

Made the egg free one it tonight. It was pronounced amazing. I layered it with maple blueberry sauce below and above. It was just the taste and weight I was looking for. Thanks, Taxlady!

I'm so glad you liked it. Danes make gelatin mousses in a variety of flavours. One of my other favourites is chocolate-rum.